Roe Deer ‘Ragu’

Preparation info
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By Sat Bains

Published 2012

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For the Roe Deer ‘Ragu’

  • 300 g belly pork, minced
  • 100 g roe deer shoulder, minced
  • sunflower oil</


Fry off both meats in a little sunflower oil on high heat. When caramelised, deglaze with the shallot, garlic and the aromatics. Add the tomato paste, chopped tomatoes and brown chicken stock. Simmer for around an hour making sure the liquid is reduced and glossy. Add the fried pumpkin seeds and season with a little salt and sherry vinegar. Set aside until needed.